Food Hygiene

he Greater Johannesburg Healthy Foods / Markets Programme.

Urban Health Newsl. 1996 Mar;(28):39-47.

The Greater Johannesburg Healthy Foods / Markets Programme.

Mathee AVon Schirnding YEByrne JDe Beer MLetlape AHobbs CSwanepoel F.


PIP: This article discusses the World Health Organization’s (WHO) Healthy Cities Project’s (HCP) Healthy Foods/Markets program in Johannesburg, South Africa, among food vendors (FVs). Food contamination is a major contributor to illness, a compromised nutritional status and less resistance to disease, and loss of productivity. Health risk is related to the potential of food to support microbiological growth. Foods can have a high or low health risk. Food risk is related to food type, pH, method of preparation, water availability, handling, exposure temperature, and holding time. Food vending has increased in South Africa, and may employ 6-25% of the labor force. Street food is exposed to climate and temperature, unsafe water supplies and sanitation, and pests. A study conducted among 116 FVs in Johannesburg, assessed the microbiological food quality and potential risks. Formal FVs were less likely to be women and had more vending experience than informal ones. All food from informal FVs was hot, while food from formal FVs tended to be cool. 73% of formal FVs stored leftovers for sale the next day. FVs used some precautions in food preparation. 15% of street FVs, and 13% of formal FVs, had contaminated foods. Formal traders had better hygiene practices, but greater storage that would contribute to contamination. Street FVs need access to safe, ample supplies of water, sanitation, and waste disposal mechanisms. Authorities will be implementing the WHO Hazard Analysis Critical Control Point for low-cost, effective surveillance of street foods.



Written by geraldmoy

March 11, 2011 at 8:06 pm

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